Edward "Sonny" Sweetman III

Owner/Chef - Abacrombie 

For Chef Sonny Sweetman, an after school job 19 years ago at the Harryman House Restaurant in his hometown of Reisterstown, Maryland, marked the beginning of his lifelong love of food and the culinary arts.  

Chef Sonny’s passion for cooking flourished during his stint at Rudy's 2900 in Finksburg, Maryland, and in 2003, he was ready to open his own establishment. Abacrombie Fine Food and Accommodations is an inn with 12 beautifully appointed rooms and a very charming and elegant restaurant on the ground level. As described in numerous glowing reviews, Abacrombie and its unique menu provide a truly unforgettable dining experience. 

What and where did you eat last night?

  Rainforest Café. A burger.  

What food reminds you of childhood?

  Peanut butter. 

Do you have a favorite snack food?

  Granola bars. 

What’s your favorite comfort food?

  Mashed potatoes. 

What food makes you think of holidays?

  Turkey. 

What is your favorite foreign cuisine?

  Thai. 

Iced tea or coffee?

  Coffee. 

Scrapple: love it or hate it?

  Love it. 

Who’s your favorite TV chef?

  Alton Brown. 

What would you have for your final meal?

  As many courses as I could get. 

Favorite indulgence?

  Cooking.  

What’s the most memorable meal you’ve ever had?

  Pig’s Trotter at The Oak Room, Marco Pierre White, Hotel Meridien, London. 

What is your most used cookbook?

  The Professional Chef by Culinary Institute of America. 

How do you think the Baltimore restaurant scene has changed?

  It is getting more commercial. 

Where do you see the Baltimore restaurant scene headed?

  Toward a sea of brand names. 

When you opened your restaurant, what do you think it offered Baltimoreans that they didn’t already have?

  An option to let me cook for them, no menu. I’ll cook as many courses as the guest     wants. It may sound strange at first, but try it. It is like having a romantic meal or dinner party, but we clean up the mess.  

What ingredients are you using a lot of right now?

  Vegetables and meats. 

Are there any ingredients that you tend to avoid?

  None.  

Do you cook often at home?

  No. 

What foods/ingredients could you not live without?

  Water, flour, soybeans. 

Where do you eat in Baltimore?

  Corks, Bicycle, Paper Moon. 

When it comes to food, what do you think makes Baltimore special?

  The food in Baltimore is not special. It’s what happens to the food when you handle it properly and mix it with some great guests, service, and atmosphere that can make Baltimore food special. It’s the memories.